Vegan Bowls by Zsu Dever [Review + Recipe + Giveaway]

Vegan Bowls Cookbook

In 1979, Steve Martin wrote and starred in the hit comedy film The Jerk. About midway through the movie, Martin’s character shares a “pizza in a cup” dish with his new girlfriend. At the time the film was released, the idea of a meal in a cup or bowl seemed comical, at least in the U S of A. Perhaps he was onto something, as bowl meals are becoming increasingly popular and can be found in many restaurants, both chains and independents. Heck, even diners offer one-bowl meals these days.

Zsu Dever Cookbook Author

The beauty of one-bowl meals is that you can enjoy a complete micro-feast that includes a starch, protein, and veggies, all snuggled into that bowl. And leave it to the talented Zsu Dever, author of Everyday Vegan Eats and the blog Zsu’s Vegan Pantry, to put together such a book! Vegan Bowls: Perfect Flavor Harmony in Cozy One-Bowl Meals is a cookbook for everyone. Even those most stubborn and dismissive ominvores will find this delightful book irresistible. From familiar comfort meals, such as a Paella Bowl, to bowls that stretch the imagination like the tempting Rueben Mac and Cheese Bowl, Vegan Bowls offers something for every palette! The recipes in Zsu’s fun book are simple as 1-2-3 and most call for ingredients that are easy to find and or that you may have in your home already.

Vegan Bowls Cookbook

You’ll be hard pressed to find a recipe book more thoughtfully written with an economy of words than this. Zsu covers all bases and also offers a quick guide for equipment, an ingredient glossary, and all of the proteins, grains, oils, spices, herbs and seasonings that you’ll want to have on hand. Another kudo for Zsu’s celebration of all things vegan-in-a-bowl, is that most of the meals take 30 minutes or less. So you and or your loved ones can enjoy a bowl-o-goodness in less time than of an episode of Scandal. The sumptuous photos within this bowly compendium, were taken by Zsu Dever herself. Yes, she’s also a darn good photographer!

Paella Bowl - Vegan Bowls - Zsu Dever

Vegan Bowls, is the type of book where you can flip through the pages, stop anywhere and it will be a winner! And what’s awesome is that we got to stop at the Paella Bowl to share Zsu’s recipe with you. After the recipe, scroll down to enter our giveaway for a chance to win your very own copy of Vegan Bowls!

Winner to be announced during #VeganFoodChat on Wednesday 11/04/15


Paella Bowl
Serves 4
The saffron threads are responsible for the beautiful orange-yellow color of this dish. Once the rice and broth are added, the dish is no longer stirred. It cooks uncovered while the rice absorbs the broth. As the rice cooks, it develops a flavorful crust on the bottom of the pan called socarrat – a welcome result of not stirring the rice. Using a nonstick pan will prevent the socarrat from forming, but the dish will still taste great. (Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.)
Write a review
  1. 3 1/2 cups vegetable broth
  2. 2 teaspoons smoked paprika
  3. 1 teaspoon sea salt
  4. 1/4 teaspoon saffron threads
  1. 3 tablespoons olive oil
  2. 5 artichoke hearts, quartered
  3. 1 medium yellow squash or zucchini, halved lengthwise and cut into 1/4-inch slices
  4. 1 small red bell pepper, coarsely chopped
  5. 1 small Roma tomato, coarsely chopped
  6. 4 garlic cloves, minced
  7. 4 ounces green beans, trimmed and cut into 2-inch pieces
  8. 2 cups frozen lima beans or edamame, thawed
  9. 1 cup paella or Arborio rice
  1. 1/2 cup green peas, thawed if frozen
  2. 1 jarred roasted red pepper, cut into 1/2-inch strips
  3. 1/4 cup minced parsley
  4. Lemon slices
  1. Heat the broth, paprika, salt, and saffron in a medium saucepan over high heat. Bring to boil, reduce to simmer. Cover and keep warm over low heat.
  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the artichoke and squash and cook until golden brown, about 4 minutes. Transfer to a medium bowl. Add the bell pepper, tomato, and garlic. Cook, stirring occasionally, until the tomatoes break down, about 5 minutes. Add the green beans and lima beans. Add the rice, spreading it evenly over the vegetables. Add the broth, taking care not to disturb the rice too much, but ensuring that the rice is submerged in the broth. Reduce the heat to medium and cook until the rice is al dente, about 14 minutes. Arrange the squash and artichoke hearts on the paella and continue to cook until the rice is tender and the broth is absorbed, about 4 minutes longer.
  1. Scatter the peas over the paella, arrange the strips of pepper on top of the paella and sprinkle with the parsley. Remove from the heat, cover and set aside for 5 minutes before serving. Serve in bowls with lemon slices.
Adapted from Vegan Bowls
Adapted from Vegan Bowls
The Food Duo

a Rafflecopter giveaway

11 thoughts on “Vegan Bowls by Zsu Dever [Review + Recipe + Giveaway]

  1. There’s a recipe for a Sweet Potato Chickpea bowl that I love!!! It has sweet potatoes, chickpeas, broccoli, onions, and kale with tahini sauce!!!! It’s pretty yum!!!! =)

  2. One of my favorite bowls is roasted sweet potatoes and beets, your choice of greens and add ons and HUMMUS!

  3. I eat a lot of Buddha bowls. Raw greens when it’s warm, sauteed greens with lots of garlic and Aleppo pepper when the weather turns cool, a cooked grain like farro or brown rice, some sort of roasted veg and a protein (baked tofu, spicy chickpeas, barbecue tempeh) then a tahini sauce drizzled over top. YUM!

  4. I absolutely love beans and rice but I have to confess….I am new to Vegan cooking and have not tried any one bowl meals. I have “pinned” many of them to pinterest but have yet to try any. If I win this cookbook I promise to try 2 recipes a week and find a favorite!! 🙂

Comments are closed.